Ingredients

• 2 or 3 large boneless chicken breasts
• 2 cans cream soup (I used Pacific brand condensed soup)
• 1/2 can water
• 1 cup salsa
• 1 can 15 oz. black beans, rinsed and drained
• 1 can 4 oz. diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded Monterey Jack cheese

Directions

In the crockpot, whisk together the soup, water and spices. Stir in the salsa, beans and green chilies. Place the chicken breasts in to the mixture. Cover and cook on LOW for 6 hours. Shred the chicken and stir in the cheese. Let cook another 30 minutes until cheese is melted and warmed through. Serve with gluten free tortillas (I used ‘Don Poncho tortilla wraps’ and added lettuce, tomatoes, and sour cream to the filling when I put it in the wrap) or over chips for nachos, or with shredded lettuce, tomatoes, and chips for taco salad. This recipe freezes well.